Some people like to crank up the heat for the final 10 minutes of the roast to crisp up the skin, but I find (especially with a spatchcock chicken) that roasting fast and hot all the way through ...

This is a takeaway classic, that is so simple to do at home. I will also show you how easy it is, to spatchcock a whole chicken.

Spatchcock the chicken: Place chicken ... Place chicken, with marinade, breast-side up, on a baking sheet. Roast in middle to upper third of oven until golden and an instant-read thermometer ...

For the spatchcock chicken, slash each chicken leg two or ... Place skin-side upwards and tuck the whole garlic cloves underneath. Roast on the barbeque or in a preheated oven for 50 minutes ...

Transfer the roast spatchcocked chicken to the centre of a large, warmed platter and spoon the bulgar wheat salad around the chicken to serve ...

Begin by spatchcocking your chicken. You can ask a butcher to this for you if you wish, but it is relatively easy to do yourself. Start by placing your chicken breast-side down, with the legs ...

Learn how to roast a spatchcock chicken with this recipe, which features caramelized skin and a flavorful tarragon cream sauce. If you have time, making a double batch of these simple egg cups is ...